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Grilled asparagus & grain salad
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by Martha Collison
100g quick cook freekeh and quinoa
25g blanched whole almonds
2 British Blacktail Free Range Large Eggs
230g pack asparagus
2 tbsp olive oil, plus extra to drizzle
1 unwaxed lemon, finely grated zest
¼ x 25 pack flat leaf parsley, chopped
25g Parmigiano Reggiano, shaved
1. Cook the grains according to pack instructions, drain and allow to cool to room temperature. Meanwhile, toast the almonds in a dry frying pan over a medium heat, until golden. Remove, then roughly slice lengthways.
2. Bring a small saucepan of water to the boil and carefully lower in the eggs. Set a timer for 6½ minutes, then remove the eggs from the water and plunge into a bowl of cold water. Allow to cool for at least 2 minutes, or until cool enough to handle. Roll gently to crack the shells, then peel them off.
3. Heat a griddle pan or grill over a high heat. Discard the woody ends of the asparagus then place the rest, including the tips, in a small bowl and toss with 1 tbsp of the olive oil. Season. Griddle or grill the asparagus for 4-5 minutes on each side, until tender and starting to brown.
4. Add the lemon zest, remaining olive oil and parsley to the cooked grains and stir well to combine. Arrange on a serving dish, top with the griddled asparagus, halved eggs, Parmigiano Reggiano shavings and the almonds. Drizzle with a little extra olive oil and serve.
Martha’s tip Use pouches of pre-cooked grains or lentils for an even faster meal.
Typical values per serving: